Shaped more like a Hachiya than a Fuyu, this rare Persimmon variety has brown streaks throughout its flesh. It can be eaten somewhat firmer than a Hachiya without fear of that awful astringency that makes firm, underripe Hachiyas so devastatingly unappealing. You can also wait for the Chocolate Persimmon to soften up to a jelly-like stage and enjoy with a spoon. In either stage, it's got a pumpkin-apricot flavor with a hint of holiday spice.
When none of the farms we work with directly has Chocolate Persimmons, we work with one of our trusted distributor partners to source us the most delicious Chocolate Persimmons in California.
At Good Eggs, we work directly with our local farmers and foodmakers, which allows us to get their food to us (and then to you) in half the time of a traditional grocery store. That means better, more delicious food for you!Read more